Is Brining a Chicken or Turkey Worth It?
YES!! Taking the time to brine your bird is always a great idea! Once you start brining your poultry, you will never go back. Brining ensures the meat is far more flavorful as well as juicy. You can brine any type of bird — from frozen to fresh.
What’s the Science Behind the Brine?
The combination of salt and seasonings in a proper poultry brine dissolves the proteins in the muscle fibers of the bird, which allows the meat to absorb the brine flavors and retain moisture during cooking.
How Long Should You Brine Your Chicken or Turkey?
Check out our Brine Time Chart for all sorts of meats you can brine.
As a general rule of thumb, let your poultry sit in the brine for at least 1 hour per pound of bird. Here’s a breakdown for turkey based on size (if your bird is already defrosted or fresh):
- 12–14 lb. turkey: 16–18 hours
- 14–16 lb. turkey: 18–20 hours
- 16–18 lb. turkey: 20–22 hours
- 18–20 lb. turkey: 22–24 hours
✨ Chefie Tip: I always buy the largest frozen turkey I can find for Thanksgiving — usually around 28 lbs. This size takes 2–3 days to thaw. I place the turkey in a large igloo cooler, fill it with enough cold water to cover the bird, and add the brine mixture. This lets the turkey defrost safely while brining at the same time. If you live in a warm climate, I don’t recommend this method. Always brine your chicken or turkey at or below 40°F (4°C).
What Ingredients Make the Best Poultry Brine?
The key to flavor infusion comes directly from the ingredients in the brine! SALTOPIA’s award-winning brines include incredible flavor combinations that infuse into the poultry and elevate the overall quality. Here’s what goes into ours:
Salt: Our sea salts are pure and all-natural — ideal for any poultry brine. If you make your own, avoid low-quality table salts or kosher boxed salts, which are loaded with chemicals and added iodine that will give your bird a metallic taste. Ick!
Sugar: SALTOPIA combines sweet ingredients that are absolutely necessary for a proper poultry brine. We use cinnamon, star anise, oranges and other citrus fruits, cranberries, maple, brown sugar, and more. The combination of salt and sugar pulls liquid from the meat and replaces it with brine-flavored water — that’s how the flavor gets infused.
Savory Herbs: We love using fresh, savory herbs in our brines. The right herb combination creates a delicious umami flavor that carries through to the finished bird.
Should You Rinse the Turkey After Brining?
Truthfully, I never rinse my turkey after brining. It’s entirely your call if you prefer to wash off the brine particles, but it’s not necessary at all.
What’s the Best Way to Cook a Brined Bird?
Any way you’d like! Brining has no effect on how the poultry should be cooked. You can deep fry, roast, smoke, or spatchcock it on the grill — whatever you prefer. My personal favorite is always roasting. It requires no special equipment and is super easy as long as you follow proper cooking instructions. I typically roast my turkey at 325°F (162°C), allowing approximately 14 minutes per pound.
Now go GOBBLE, GOBBLE and have a delicious day! 🦃
